In a small bowl, whisk together all chai-spice ingredients until thoroughly combined. Set aside.
In a mixing bowl, sprinkle yeast and sugar into water and allow mixture to sit and get frothy, about 5 minutes.
Stir in buttermilk, 1 teaspoon prepared chai-spice, baking soda, salt, and egg.
Add flour, ½ cup at a time, until fully incorporated and a rough dough comes together. Turn mixture out onto a clean, lightly floured surface and knead for 4 to 6 minutes or until a smooth dough forms.
Place dough into a lightly greased bowl and cover with a damp towel. Allow dough to sit in a warm area until double in size, about 1 hour.
Fill a tall-and wide pot with 2-inches oil and preheat to 350˚F.
Once dough has doubled in size, punch down in center to deflate, turn out onto a clean, lightly floured surface and cut dough into two equal pieces. Cover one piece of dough and roll out the other until ⅛ inch thick.
Slice rolled dough into a crosshatch pattern, creating 1-inch diamonds. Repeat with remaining half of dough.
Carefully and gently drop a few pieces of dough into the hot oil and fry for 3 to 4 minutes on each side.
Drain onto a baking sheet lined with paper towels and repeat until all dough has been fried.
In a medium bowl whisk together powdered sugar and remaining chai-spice and scoop some of the mixture into a fine mesh sieve.
Top beignets with a generous amount chai-spiced powdered sugar and serve immediately.